Generally most of us eat regular white bread or nowadays health conscious people eat whole wheat bread. But did you know that different countries especially like India, Mexico, Italy, France have their own specialty breads. In India, of course we have rotis, phulkas, chapathis, kulchas, naans, yes, the list is endless. Similarly in Mexico they have different types of bread like tortillas, corn bread etc. They are a corn loving nation and their corn tortillas are so good!
Corn bread is a very different bread and unique in taste. It is so moist and soft almost like a cake that it can be served just on its own without anything on the side. Here I have served it with guacamole, a Mexican condiment like our chutney. Corn bread has these pop-in the mouth corn niblets with tiny puddles of corn sweetness filled in them. Yum, to say the least!
I had eaten corn bread once for breakfast when we were travelling and I tried to replicate the recipe I learnt from our host. I changed her recipe slightly and of course added corn kernels. With other variations I almost got the recipe I was hoping to replicate!
Here I have used yellow cornmeal (easily available in supermarkets or online) to make corn bread, along with whole wheat flour. But you can substitute it with semolina/fine sooji/fine rava. It can still be called corn bread because you have corn in it of course 🙂
Buttermilk added to it gives it so much moistness and softness. I feel it makes muffins, bread extra soft, try not to skip it or substitute it.
Do try other Mexican dishes and especially spinach corn cheddar muffins from FOI!
- ¾ Cup or 100 Gm yellow cornmeal or polenta
- ¼ Cup or 25 Gm whole wheat flour
- ½ Tbsp sugar
- ½ Tsp salt or to taste
- ½ Tsp baking soda
- 1½ Tsp baking powder
- ¾ Cup milk
- ¼ Cup buttermilk
- 1 Tbsp oil
- 1 Tbsp melted butter
- 1 Tbsp chopped jalapeno (jarred or fresh)
- ½ Cup blanched corn kernels
- ¼ Cup grated cheddar cheese/processed cheese like Amul
- In a mixing bowl, add polenta, whole wheat flour
- Add sugar, salt, baking powder and soda. Mix well. This is the dry ingredients
- Measure the milk and add into a jar or bowl
- Pour in buttermilk and whisk lightly
- Now add oil, melted butter and mix till well combined
- Pour this over dry mixture, fold while mixing lightly to combine all ingredients. Pre-heat oven to 180 Deg C
- Add chopped jalapeno, blanched corn, mix well
- Tip in the grated cheddar cheese/processed cheese
- Grease a 11 X 7 X 1 pan or any baking tin you have
- Fold again and pour in greased tin. Bake at 180 Deg C for 20 mins or till golden on top. Check with a toothpick or skewer for doneness, it should come out clean
- Enjoy corn bread with tea or with some guacamole on the side
Never over mix the batter, corn bread will become dense and chewy
Add jalapenos as you like, add more for extra spiciness
Adding sugar balances the savouriness of the bread
Corn Bread Stepwise:
In a mixing bowl, add polenta, whole wheat flour
Add sugar, salt, baking powder and soda. Mix well. This is the dry ingredients
Measure the milk and add into a jar or bowl
Pour in buttermilk and whisk lightly
Now add oil, melted butter and mix till well combined
Pour this over dry mixture, fold while mixing lightly to combine all ingredients. Pre-heat oven to 180 Deg C
Add chopped jalapeno, blanched corn, mix well
Tip in the grated cheddar cheese/processed cheese
Grease a 11 X 7 X 1 pan or any baking tin you have
Fold again and pour in greased tin. Bake at 180 Deg C for 20 mins or till golden on top. Check with a toothpick or skewer for doneness, it should come out clean
Enjoy corn bread with tea or with some guacamole on the side
